Edamame, Salmon, and Pasta Salad

Ingredients

• 4 quarts water
• 1 2/3 cups whole-wheat bow-tie pasta or macaroni (about 4 1/2 ounces)
• 1 cup frozen shelled edamame
• 2 5-ounce cans pink salmon in water
• drained
• skin discarded
• bones discarded if desired
• flaked
• 1 medium rib of celery
• chopped
• 1/2 medium red onion
• chopped
• 1/2 medium red bell pepper
• chopped
• 1/2 cup grape tomatoes
• 1/2 teaspoon grated lemon zest
• 1/4 cup lemon juice
• 2 1/2 tablespoons water
• 1 tablespoon honey
• 1 1/2 teaspoons olive oil (extra-virgin preferred)
• 1 teaspoon dried dillweed
• crumbled
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 8 lettuce leaves

Instructions

1. In a large saucepan, bring the water to a boil over high heat.
2. Add the pasta.
3. Return to a boil and boil for 4 minutes.
4. Stir in the edamame.
5. Boil for 3 to 4 minutes, or until the pasta is just tender.
6. Drain well in a colander.
7. Meanwhile, in a large bowl, stir together the salmon, celery, onion, bell pepper, and tomatoes.
8. Stir the pasta mixture into the salmon mixture.
9. In a small bowl, whisk together the remaining ingredients except the lettuce.
10. Pour over the salad, tossing to coat.
11. Place 2 lettuce leaves on each plate.
12. Spoon the salad onto the lettuce.
13. (Per Serving)
14. Calories: 365
15. Total Fat: 7.5g
16. Saturated: 1.0g
17. Trans: 0.0g
18. Polyunsaturated: 1.5g
19. Monounsaturated: 2.0g
20. Cholesterol: 58mg
21. Sodium: 375mg
22. Carbohydrates: 46g
23. Fiber: 5g
24. Sugars: 10g
25. Protein: 28g
26. Dietary Exchanges
27. 3 Starch
28. 3 Lean Meat